Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Wine > Dried mango wine

Reply
 
LinkBack Thread Tools
Old 05-26-2011, 10:07 AM   #1
Inodoro_Pereyra
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Miami
Posts: 868
Liked 11 Times on 11 Posts
Likes Given: 4

Default Dried mango wine

Recipe Type: All Grain
Yeast: Montrachet
Yeast Starter: No
Additional Yeast or Yeast Starter: No
Batch Size (Gallons): 5
Original Gravity: 1.100
Final Gravity: 0.990
Boiling Time (Minutes): 5
Primary Fermentation (# of Days & Temp): 7@75*F
Additional Fermentation: none
Secondary Fermentation (# of Days & Temp): 30-40@75*F
Tasting Notes: Full bodied, very fruity

Ok, so I found an old notebook of mine, and in it I found my old recipe for dried mango wine, so I decided to post it here, in case anybody was interested.

(X) packs of dried mangoes (see below for details)
Sugar to reach intended O.G.
5 gallons water.
2 1/2 Tbs Acid blend.
1 1/2 Tbs yeast nutrient.
2 1/2 tsp pectic enzime.
1 tsp Tannin.
1 Montrachet yeast.
1 Campden tablet. (Edit: 1 Campden tablet per gallon.)

I used the dried mango packs available at Wal Mart. I used 5 packs per gallon of water, which gave a full bodied, very fruity wine. If you want a lighter wine, you can adjust the number of packs to your preference.
Same with he O.G. I got it up to 1.100, which gave me 13% ABV. Montrachet yeast is quite capable to tolerate higher alcohol concentrations than that. Use as much sugar as you need to reach your intended O.G.

Dice the mangoes. Boil about 2 gallons of water, and pour over the diced mangoes (put them in a bag, and your life will be much easier). Cover and allow to cool. Add pectic enzime, acid blend, tannin, yeast nutrient, and the rest of the water.
Take an O.G reading. Add sugar until you reach your desired O.G.
Add the crushed Campden tablets, mix, cover, and let rest for 24 Hrs.
After the 24 Hrs, pitch the yeast, cover the mouth of the fermenter with a piece of fabric.
Stir the pulp 2-3 times a day. When S.G.=1.020 (about 5 days), take pulp off. Allow to settle, rack and fit airlock.
The wine should be crystal clear after about 2 weeks. After a month in secondary, it will be dry as a bone.
Now you can bottle it dry, or you can either kill the yeast with potassium sorbate and a crushed Campden tablet, and then add sugar or honey to taste, or add an artificial sweetener (without killing the yeast) and add some priming sugar. Whatever you like.
Bottle, store, and forget about it for at least a year.

This wine didn't win any contest, but everyone that tasted it was very happy with it. I mean...VERY happy...

__________________

A pessimist is a well informed optimist.


Last edited by Inodoro_Pereyra; 05-28-2011 at 10:16 AM. Reason: Sorry. I just learned I wasn't using enough Campden tablets.
Inodoro_Pereyra is offline  
honeyBgood Likes This 
Reply With Quote Quick reply to this message
Old 05-26-2011, 08:28 PM   #2
pola0502ds
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Posts: 832
Liked 2 Times on 2 Posts

Default


dude, this sounds awesome. Let us know how it turns out!

__________________
pola0502ds is offline  
 
Reply With Quote Quick reply to this message
Old 05-26-2011, 11:36 PM   #3
Inodoro_Pereyra
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Miami
Posts: 868
Liked 11 Times on 11 Posts
Likes Given: 4

Default


I'm not making it right now. I made it about 4 years ago. It's really the best mango wine I've ever tried.
And using dried fruit lets you get a consistent outcome, batch after batch, without needing a friend with a mango tree...

__________________

A pessimist is a well informed optimist.

Inodoro_Pereyra is offline  
 
Reply With Quote Quick reply to this message
Old 05-26-2011, 11:44 PM   #4
Clann
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Edmonton Ky
Posts: 1,332
Liked 16 Times on 16 Posts
Likes Given: 51

Default


Ill have to try this as mango is one of my favorite fruits.

My mom is from hawaii and had mango, macadamia nuts, coffee beans, coconut, rose apple, pineapple, guava, lemon, orange, lychee and fig in their yard.

Man I wish I could afford to live there

__________________
Clann is offline  
 
Reply With Quote Quick reply to this message
Old 05-27-2011, 01:42 AM   #5
Inodoro_Pereyra
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Miami
Posts: 868
Liked 11 Times on 11 Posts
Likes Given: 4

Default


Quote:
Originally Posted by Clann View Post
Man I wish I could afford to live there
Why can't you? Is it too expensive?
I would LOOOOVE to move to Hawaii...

Anyways, try it, you're gonna love it.
I want to try making some with less (or no) sugar, and carbonating it, but my Wal Mart branch doesn't carry dried mangoes anymore...
__________________

A pessimist is a well informed optimist.

Inodoro_Pereyra is offline  
 
Reply With Quote Quick reply to this message
Old 05-28-2011, 01:22 AM   #6
Clann
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Edmonton Ky
Posts: 1,332
Liked 16 Times on 16 Posts
Likes Given: 51

Default


Man its very expensive to live there. 16 years ago is when I was last there and you couldnt go into mcdonalds and get a hamburger and fries for under $5. they have to import alot.

Plus Im married w/kids now. 8-10 years ago hmmm.........paradise.

__________________
Clann is offline  
 
Reply With Quote Quick reply to this message
Old 05-28-2011, 07:10 AM   #7
Inodoro_Pereyra
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Miami
Posts: 868
Liked 11 Times on 11 Posts
Likes Given: 4

Default


Shhhh...damn...!

It would've been nice to go live in a place like that...
Can you imagine, making your brew with fresh fruit, just off the plant?

__________________

A pessimist is a well informed optimist.

Inodoro_Pereyra is offline  
 
Reply With Quote Quick reply to this message
Old 05-31-2011, 12:33 PM   #8
pola0502ds
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Posts: 832
Liked 2 Times on 2 Posts

Default


I heard milk and bread is very expensive because they import it.

__________________
pola0502ds is offline  
 
Reply With Quote Quick reply to this message
Old 07-18-2012, 08:25 PM   #9
honeyBgood
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: miami
Posts: 1
Likes Given: 4

Default Got mango's!


we have a mango tree & fruit every-where! need recipe for making wine from fresh pulp, we have the sweetest fruit around in So. Fl. & honey from our hive's ;p after mango season will try to make some mead thanks

__________________
honeyBgood is offline  
 
Reply With Quote Quick reply to this message
Old 08-14-2014, 12:05 AM   #10
casebrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2005
Location: San Diego
Posts: 847
Liked 6 Times on 6 Posts

Default


I hate to be thread necromancer, but a sister is sending me 10# of dried mango. (I guess somebody turned allergic)

Anybody got a clue as to how many ounces there were per bag from Wal-Mart? 4oz? 8oz?

Or maybe the yield for drying mangos?

I did find a raisin jack recipe that used 3# of that dried fruit per gallon.

__________________

So far, I've had more experience thinking than I've had brewing....you don't think they are mutually exclusive, do you?

72 batches so far,
48 wine, mostly Loquat, peach, plum, prickly pear
23 beers and ciders
1 sauerkraut
1 Tequila, from a prickly pear wine experiment that didn't work. I call it "Prickly Heat"

casebrew is offline  
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Mango Pulp Wine NerdyMarie Wine 213 12-02-2014 02:46 AM
Dandelion Wine Yooper Wine 145 06-17-2014 06:42 PM
Cherry Wine summersolstice Wine 19 08-26-2012 07:58 AM
Banana wine Wade E Wine 0 12-09-2009 04:15 AM
My Red wine mr_clean Wine Making Forum 0 08-10-2009 06:12 AM



Newest Threads

LATEST SPONSOR DEALS